Newsflash 30 August 2010: the new Mysore from India is full bodied, heavy and spicy; shaped by the monsoon.
Newsflash 30 August 2010: the new Mysore from India is full bodied, heavy and spicy; shaped by the monsoon.
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Welcome to a new world of coffee You have arrived at the place where we roast the highest-grade speciality Arabica coffee beans from the world's foremost highland coffee plantations. We are open seven days a week from 9h00 until 17h00 (5pm) Visit us in our roastery and watch coffee being roasted, receive friendly advice from our experts and join us for a free tasting. Become part of an ever-growing family of coffee lovers. We are situated on Lourensford Estate, at the top of Lourensford Road, Somerset West (click here for map and directions).
Coffee delivered daily roaster-to-door You can also place your order for coffee anytime by e-mail on order@coffeecompany.co.za (or click here for detailed ordering procedure) . We deliver throughout South Africa (click here for delivery options and costs). Phone us on 021-847-0536 or 087-802-2047
September 2010 News Two classic coffees back at the roastery: famous Antigua from Guatemala (more) and spicy Mysore from India (more). The two new coffees from Kiha, Kigoma in Tanzania and the Koutaba Monastery from Camaroon are being enjoyed by our customers. The roastery stocks red riding hood treats: wasabi nuts, cinammon nuts, peanut brittle and seed rusks. The roastery is open seven days a week from 9h00 to 17h00 daily. Virmax, our Colombian producer, has again in 2010 won the award for the word's best coffee producer. We currently have three coffees in the world's top ten coffees as determined by the Speciality Coffee Association of the USA: Los Naranjos (winner), Yirgacheffe (runner-up) and La Piramide (No. 8).
Some Highlighted Coffees: Mild Coffees Yirgacheffe, Ethiopia: a distinctive wet processed coffee from the one famous valley in the southern Sidamo region of Ethiopia. Sought after for its lemony tart acidity and floral aroma. Runner up in the world's best coffees for 2009 (more info). Currently sold out. Limu, Ethiopia: a balanced refined coffee from the western Ethiopian highlands, the indigenous home of coffee, with characteristic sweet winey tones (more info). Sidamo, Ethiopia: A medium-bodied coffee for all day drinking from the southern highlands (more info). Maragogype, Nicaragua: classic mild and fruity "elephant bean" coffee (more info)
Full-Bodied Coffees Mysore, India: full-bodied, heavy and spicy earthy tones. Shaped by the monsoon rain and wind (more info). Mandheling, Sumatra, Indonesia: a very full-bodied, rich, coffee with a mild taste (more info). Sumatra's famous coffee. La Piramide, Cauca, Colombia: An intensely sweet and soft relationship coffee with a moderate body. Specific sugar cane, red apple and plum tastes. Voted one of the world's top ten coffees in 2009 (more info). Organica, Cauca, Colombia (organic): A classic low-yield organic coffee from Cauca Province, Colombia (more info). Chanchamayo, Peru (organic): Peru's famous high grown bright coffee from the valley of the Chanchamayo river in the high Andes of Peru (more info). Harrar, Ethiopia: The traditional dry hand-processed mocha coffee from the eastern Ethiopian highlands above the Gulf of Aden. The Mocha classic with wine, spice and a blueberry flavour (more info).
High-Acidity Coffees (bright, dry) Antigua, Guatemala: A world-famous classic clean, bittersweet coffee grown on the slopes of an active volcano (more info) Los Naranjos, Colombia: The worlds' number one rated coffee from San Augustin, Huila province, Colombia. We have secured a South African exclusive of this top rated coffee of the Speciality Coffee Association of the USA (more info). All our coffees - click the label for more information
Blends:
Pouch Prices for September 2010
> click for more info red = currently sold out. Click here for kilogram coffee prices or un-roasted green coffee prices
Ordering Procedure: If you are new to the Coffee Roasting Co, please complete the online form giving us your details. You can e-mail your order to order@coffeecompany.co.za (click here for more details). Or you can also phone us to place your order on 021-847-0536 or 087-802-1530 or fax it through on 086-618-3604 We will e-mail you an invoice and start roasting your coffee straight away. Payment via Internet banking EFT deposit into our bank account: Bank: First National Bank, Somerset West (branch code: 200512) Current account: The Coffee Roasting Co., Acc No: 62076306002 Important: Please use your account number printed on your invoice (3 letters, 3 numbers) as deposit reference with your payment. Cash can be used for coffee collected at the roastey. No credit cards (otherwise we would have to raise our prices by 5% for the bank charges). Coffee delivered roaster-to-door. Free local deliveries. Click here for delivery options and charges if you want the coffee delivered outside the Helderberg / Stellenbosch area.
Most of our customers order coffee on a weekly cycle Why is it best to order coffee once a week? Nothing beats the joy of a cup of freshly roasted coffee! Coffee loses about half it's taste and aroma every two weeks and should therefore be consumed within two months of roasting. All our coffees are labelled with the roasting date and not the expiry date. Coffee purchased directly from our roastery is freshly roasted on the day.
Other interesting areas on our coffeecompany.co.za website Green coffee - raw beans for those who do their own home roasting. We also sell home roasters. Equipment - some selected equipment Make that really good cup of coffee: Golden brewing hints Coffee facts - interesting facts and a short history
How to contact us (more options):
Some other places where our coffees can be tasted: 96 Winery Road (021-842-2020). Steffanie's Place Restaurant on Irene Road, Somerset West (021-852-7584). Henri's Restaurant on Main Road, Somerset West (021-852-6442). Waterkloof, Sir Lowry's Pass Village Road (021-858-1292). Wang Thai, Old Stellenbosch Rd, Somerset West (021-852-8414). Bird's Cafe on the corner of Bree and Church serve our organic African coffees (021-426-2534) One of the coffees at Terroir Restaurant on the Kleine Zalze Estate is our Quebradon (021-880-8167)
Premium coffees from the world's famous highland coffee plantations have a diversity of wonderful unique tastes, similar to great wines. However, unlike the wines, these single-origin handpicked highland-grown coffees are not widely available in South Africa. We import and roast these coffees. We don't use unspecified commodity coffee (no, we don't have a "Mocha-Java" blend). The Coffee Roasting Co. brings unique single-origin coffees to you at their peak taste within a day of roasting; at a really good price. Roast-to-order (Roast & collect / Roast & deliver): we custom-roast the coffee only after receiving an order. Our orders in-hand determine the daily roasting schedule. Our coffee is skillfully slow-roasted by hand in small batches in our state-of-the-art Diedrich and Has Garanti infrared drum coffee roasters imported from the USA. We received our training at the Diedrich facility in Sandpoint, Idaho. We exclusively roast our coffee in clean air and air-quench the coffee at the end of the roasting process. The freshly roasted coffee is available directly and fresh and our coffee is labelled with its roasting date. Coffee should always be consumed as soon as possible after roasting as it oxidizes and goes stale rapidly, even when stored well (to store coffee keep in bean form, air-tight and in the deep-freeze; but it is always preferable to consume it early). Why handpicked? The coffee bean tastes best when it's harvested just ripe (like all other fruit, in fact). This is easy to see as the coffee cherry is bright red at this stage. The coffee tree ripens unevenly with the same branch having cherries in several stages - with several sweeps over several months of a handpicking harvest only ripe coffee is selected; mechanical harvesting or strip harvesting removes everything at one time (more FAQ). Why highland-grown? At altitudes above 1500m the tropical climate is cooler and more temperate: the bean takes up to three months longer to mature from flower to ripe fruit: this results in a denser, more tasty coffee that reflects the characteristics of it's terroir (more FAQ). Beans for Espresso? All our freshly roasted coffees produce good crema, aroma and taste. They can all be brewed in an espresso machine. Espresso is simply coffee brewed under pressure. We produce an ideal mild blend, the Switch House Blend, made from Yirgacheffe, Limu, La Piramide and Mandheling. For a single origin coffee we recommend either the Limu, Mandheling, Koutaba or the Harrar (dry or semi-dry processed coffees produce good crema and strong taste). Otherwise embark on a taste adventure and create your own espresso blend. (more FAQ).
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